A site for my handmade cards, accompanied by my photos and written meanderings which are occasionally witty, often tongue-in-cheek, and rarely profound. Beginning in June 2013, you'll also see lots of NBUS, which is an acronym I coined for Never-Before-Used-Schtuff. Note: my Privacy Policy can be found at a tab below. Thanks for coming by! Have a beverage and enjoy!

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July 29, 2012

Color Throwdown 202; LIM Week 78 ~ Sketch; and Summer Tomato Recipe

How You Doing Sunday?

We went over to have dinner with the kids yesterday and to see DDIL's sister and her husband who are visiting from Minnesota for a few days. We haven't had the pleasure of their company for many years, so it was great! They have eight children and Papa and I are their adopted grandparents! Sadly for us, but happily for the parents, the kiddies didn't come along this trip.

Halfway home, I nearly lost the hearing in my left ear as I smacked myself for not taking a single picture! Everyone there should smack themselves, too, because they didn't think of it either. At least Papa and I can blame it on age!

I thought about finding a picture somehere here on the Intertube and saying it was us, but I think I'm allergic to something in my garden. I've just been out gardening for a couple of hours this morning and my left eye is now watering and burning. (Could it be a delayed reaction to whacking my own self in the head hours ago?) So anyway, let's hop back on the focus train, shall we? Because of my eye, my vision is blurry, so I'm not inclined to go off searching for a picture of fake relatives.

I can, however, present you with a card I made, which just might be the reason you stopped by. Today I made another UBERCAS card for two challenges: a sketch challenge and a color challenge. The perfect combo.

With tomatoes and basil coming in (here at least), I want to share this incredibly delicious stew. It is SO, SO easy! The source is Sunset magazine. It sounds funny to eat stew or soup in the hot summer, but this heats only long enough for the cheese to start to melt, so it's petid. Also, ours is always more juicey and soup-like than they show in the picture. Which is what you want because the juice is amazing and perfect for warm, crusty bread!

* Personal note: We find that we prefer the recipe when we use closer to 2 pounds of tomatoes for a better ratio of tomato, to bean, to cheese.

Click to see
savings

Preparation

Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, salt, and pepper to taste. Let stand until tomatoes are very juicy, at least 15 minutes.

Set the pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.

Add mozzarella and parmesan cheese. Gently stir just until the mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into shallow bowls and top each serving with a sprinkling of more basil and parmesan cheese.

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Enjoy the rest of your weekend! As always, thank you for stopping by to visit. Special thanks to you if you take the time to join as a follower or leave a comment!

Simply stunning card, love the ubercas look. Between you and Di there are some stunning recipes that someone who can cook will be able to make, for the culinary challenged among us I wish there was taste-a-vision. Hugs, Amanda x

Beautiful LIM creation with the wonderful colours from the throw down challenge, love them.

After seeing the gorgeous colour photo I had to take a look at the challenge site and wanted to enter a card, but don't have enough time before it closes. Maybe next one. I'm heading out to sweat in the gardens. Have a great day, Shirleyx

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About Me

I have been stamping and making cards since 2002. I've been married 47 years to Kevin, known herein as "Mister." Our son Daniel and his wife Rachel have twin sons Henry and Adam. Card-making and blogging are wonderful hobbies which have brought me noodles of friends! Oh, and I have an imaginary hamster named Hammy who keeps me in line. Thank you for visiting, joining, and commenting! It will be my pleasure to return the flavor!!